{"id":1752,"date":"2020-04-13T13:41:52","date_gmt":"2020-04-13T11:41:52","guid":{"rendered":"https:\/\/brianoflondon.me\/?p=1752"},"modified":"2020-04-13T13:41:56","modified_gmt":"2020-04-13T11:41:56","slug":"podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel","status":"publish","type":"post","link":"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/","title":{"rendered":"Podcast talks cooking lamb on the BBQ and Covid19 in Israel"},"content":{"rendered":"\n<p>I\u2019ve been a bit lapse at updating my podcast feed. You may have missed some episodes here but everything I do does wind up on my <a href=\"https:\/\/3speak.online\/user\/brianoflondon\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"3speak account (opens in a new tab)\">3speak account<\/a>. Here is yesterday\u2019s video and podcast.<\/p>\n\n\n\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/3speak.online\/embed?v=brianoflondon\/vvvipgqi\" frameborder=\"0\"  allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n\n\n\n<p>I started off with the recipe for my whole lamb shoulder, cooked on my now fairly old Weber charcoal BBQ. I love that thing. You take:<\/p>\n\n\n\n<ul><li>juice from two lemons;<\/li><li>half a cup of olive oil;<\/li><li>good strong mustard;<\/li><li>a whole load of fresh rosemary (this grows wild in my neighbourhood);<\/li><li>salt and pepper.<\/li><\/ul>\n\n\n\n<p>Take your shoulder of lamb, cut little holes and insert a whole lot of piece of cloves of garlic. Try to see that the garlic will sit under the skin and fat. Then you rub the marinade all over the meat and put it in a giant bag. Try not to puncture the bag with the sharp bone of the lamb!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" data-attachment-id=\"1753\" data-permalink=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/lamb-shoulder-for-pessach-on-bbq\/\" data-orig-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-scaled.jpeg\" data-orig-size=\"2560,1920\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;created_timestamp&quot;:&quot;1586244612&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Lamb shoulder for Pessach on BBQ\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lamb shoulder for Pessach on BBQ&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-300x225.jpeg\" data-large-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-1024x768.jpeg\" src=\"https:\/\/i1.wp.com\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-scaled.jpeg?fit=525%2C394&amp;ssl=1\" alt=\"Shoulder of lamb marinading in a bag\" class=\"wp-image-1753\" srcset=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-scaled.jpeg 2560w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-300x225.jpeg 300w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-1024x768.jpeg 1024w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-768x576.jpeg 768w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-1536x1152.jpeg 1536w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-in-the-marinade-in-the-bag-2048x1536.jpeg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Shoulder of lamb marinading in a bag<\/figcaption><\/figure>\n\n\n\n<p>I left the lamb in the fridge for around a day and a half but took it out at least four hours before cooking. Putting fridge cold meat directly on the BBQ is a big no-no!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" data-attachment-id=\"1755\" data-permalink=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/lamb-shoulder-for-pessach-on-bbq-2\/\" data-orig-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-scaled.jpeg\" data-orig-size=\"2560,1920\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;created_timestamp&quot;:&quot;1586355619&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Lamb shoulder for Pessach on BBQ\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lamb shoulder for Pessach on BBQ&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-300x225.jpeg\" data-large-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-1024x768.jpeg\" src=\"https:\/\/i1.wp.com\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-scaled.jpeg?fit=525%2C394&amp;ssl=1\" alt=\"Raw lamb before putting it on the BBQ\" class=\"wp-image-1755\" srcset=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-scaled.jpeg 2560w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-300x225.jpeg 300w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-1024x768.jpeg 1024w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-768x576.jpeg 768w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-1536x1152.jpeg 1536w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/raw-lamb-before-going-on-the-bbq-2048x1536.jpeg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Raw lamb before putting it on the BBQ<\/figcaption><\/figure>\n\n\n\n<p>I light the BBQ using a Weber chimney (google this magic device). After about 30 minutes I\u2019ve got a central hot zone big enough for the whole piece of meat and I put the lamb with the major fatty side down on the BBQ. Pretty quickly I get flame flare ups which is exactly what I want. I use the lid of the BBQ to moderate the flames but I\u2019m looking to blacken the outside of the meat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" data-attachment-id=\"1756\" data-permalink=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/lamb-shoulder-for-pessach-on-bbq-3\/\" data-orig-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-scaled.jpeg\" data-orig-size=\"2560,1920\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;created_timestamp&quot;:&quot;1586355901&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Lamb shoulder for Pessach on BBQ\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lamb shoulder for Pessach on BBQ&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-300x225.jpeg\" data-large-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-1024x768.jpeg\" src=\"https:\/\/i1.wp.com\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-scaled.jpeg?fit=525%2C394&amp;ssl=1\" alt=\"\" class=\"wp-image-1756\" srcset=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-scaled.jpeg 2560w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-300x225.jpeg 300w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-1024x768.jpeg 1024w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-768x576.jpeg 768w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-1536x1152.jpeg 1536w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/lamb-first-on-the-bbq-2048x1536.jpeg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Lamb shoulder for Pessach on BBQ<\/figcaption><\/figure>\n\n\n\n<p>About 5 to 8 minutes per side got it to how I wanted it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" data-attachment-id=\"1758\" data-permalink=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/lamb-shoulder-for-pessach-on-bbq-4\/\" data-orig-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-scaled.jpeg\" data-orig-size=\"2560,1920\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;created_timestamp&quot;:&quot;1586356290&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;Lamb shoulder for Pessach on BBQ&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Lamb shoulder for Pessach on BBQ\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lamb shoulder for Pessach on BBQ&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-300x225.jpeg\" data-large-file=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-1024x768.jpeg\" src=\"https:\/\/i1.wp.com\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-scaled.jpeg?fit=525%2C394&amp;ssl=1\" alt=\"Blackened side of lamb with flames and smoke on the BBQ\" class=\"wp-image-1758\" srcset=\"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-scaled.jpeg 2560w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-300x225.jpeg 300w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-1024x768.jpeg 1024w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-768x576.jpeg 768w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-1536x1152.jpeg 1536w, https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/first-side-of-lamb-and-flames-smoke-on-bbq-2048x1536.jpeg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Blackened side of lamb with flames and smoke on the BBQ<\/figcaption><\/figure>\n\n\n\n<p>After that I transferred the lamb to my large roasting tray and left it to cook. I use the Weber iGrill thermo-probes and was looking for about 60\u2103 internal temp. It actually got there quicker than I was expecting within about an hour for this 2.5kg piece. The grill was showing about 200\u2103.<\/p>\n\n\n\n<p>After that I took it off, let it rest under a foil cover and carved it. Shoulders aren\u2019t that easy to carve but everything that came off was delicious and tender. <\/p>\n\n\n\n<p>And after all that, I talked about Covid19 and Coronavirus in Israel and asked whether we\u2019ve gone too far flattening the curve here in Israel?<\/p>\n<div id='exxp_wp_comment_feed'><iframe name='exxp_wp_embed'  onload=\"iFrameResize({ scrolling:true, heightCalculationMethod:'min'})\" src=\"https:\/\/two.exxp.io\/?author=brianoflondon&permlink=podcasttalkscookinglambonthebbqandcovid19inisrael-i3mimhe2a0&display_comment=true&parent=https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/\" style=\"border: 0; width: 100%; margin-bottom: 0px !important;\"><\/iframe><\/div>","protected":false},"excerpt":{"rendered":"<p>A strange mixture of explaining how I cooked my lamb for Passover and how Israel is dealing with Coronavirus and Covid19<\/p>\n","protected":false},"author":1,"featured_media":1759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"audio","audio_file":"https:\/\/data.brianoflondon.me\/podcasts\/podcast_talks_cooking_lamb_on_the_bbq_and_covid19_in_israel.mp3","cover_image":"","cover_image_id":"","duration":"14:48","filesize":"12.9 MB","date_recorded":"12-04-2020","explicit":"","block":"","itunes_episode_number":"53","itunes_title":"Podcast talks cooking lamb on the BBQ and Covid19 in Israel","itunes_season_number":"","itunes_episode_type":"full","filesize_raw":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Podcast talks cooking lamb on the BBQ and Covid19 in Israel. Includes my recipe and method for delicious BBQ lamb shoulder. #NotVegan","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[62,6],"tags":[317,312,314,316,315],"series":[29,37],"jetpack_publicize_connections":[],"episode_featured_image":"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2020\/04\/Cooking-lamb-on-the-BBQ-and-Covid19-in-Israel16x9-Frame-scaled.jpg","episode_player_image":"https:\/\/brianoflondon.me\/blog\/wp-content\/uploads\/2019\/01\/Looking-north-from-Golan-blue-sky-clouds-2015-02-07-20x12.jpg","download_link":"https:\/\/brianoflondon.me\/podcast-download\/1752\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel.mp3","player_link":"https:\/\/brianoflondon.me\/podcast-player\/1752\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel.mp3","audio_player":null,"episode_data":{"playerMode":"dark","subscribeUrls":{"apple_podcasts":{"key":"apple_podcasts","url":"https:\/\/podcasts.apple.com\/us\/podcast\/brianoflondons-forest-talks\/id1449727433","label":"Apple Podcasts","class":"apple_podcasts","icon":"apple-podcasts.png"},"overcast":{"key":"overcast","url":"https:\/\/overcast.fm\/itunes1449727623\/","label":"Overcast","class":"overcast","icon":"overcast.png"},"rss":{"key":"rss","url":"https:\/\/brianoflondon.me\/feed\/podcast\/brians-forest-talks","label":"RSS","class":"rss","icon":"rss.png"},"itunes":{"key":"itunes","url":"https:\/\/itunes.apple.com\/us\/podcast\/brian-of-londons-forest-talks\/id1449727433","label":"iTunes","class":"itunes","icon":"itunes.png"}},"rssFeedUrl":"https:\/\/brianoflondon.me\/feed\/podcast\/brians-forest-talks","embedCode":"<blockquote class=\"wp-embedded-content\" data-secret=\"gZWGtdg9rH\"><a href=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/\">Podcast talks cooking lamb on the BBQ and Covid19 in Israel<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/brianoflondon.me\/2020\/04\/podcast-talks-cooking-lamb-on-the-bbq-and-covid19-in-israel\/embed\/#?secret=gZWGtdg9rH\" width=\"500\" height=\"350\" title=\"&#8220;Podcast talks cooking lamb on the BBQ and Covid19 in Israel&#8221; &#8212; Brian of London\" data-secret=\"gZWGtdg9rH\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! 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